Smoked salmon salad with fruits and nuts
Salty (fish), sweet (fruits) and sour (pickled onions), the contrasting flavors are echoed in a special salad dressing made with calamansi juice, honey and herb salt.
Servings 4 people
Ingredients
Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons olive oil
- ¼ cup calamansi juice (lemon or lime juice may be substituted)
- 1 to 2 tablespoons honey
- 1 generous pinch freshly ground black pepper
- ½ to ¾ teaspoon herb salt (plain salt is okay too)
Salad mix
- 1 small handful pecans
- 1 small handful sliced almonds
- lettuce (any variety) enough for 4
- 2 large tomatoes
- 1 medium cucumber
- 1 to 2 apples (we used Fuji)
- 1 teaspoon calamansi juice or lime or lemon juice
- 1 large bunch seedless grapes
- 12 to 16 pickled onions (store bought), well drained
- smoked salmon as much as you like, torn into small pieces
Instructions
- Make the dressing by whisking all the ingredients together. Set aside to infuse.
- Roughly chop the pecans. Toast in an oil-free pan for half a minute. Add the sliced almonds and continue toasting for another one to two minutes. Cool.
- Tear the lettuce into manageable pieces. Rinse well. Dry in a salad spinner.
- Cut the tomatoes into wedges.
- Cut the cucumber into half-inch cubes.
- Core the apples and cut into half-inch cubes. Toss with the teaspoonful of calamansi juice to prevent discoloration.
- Rinse the grapes and pluck off the stems.
- Drizzle two tablespoons of salad dressing in a large mixing bowl. Throw in all the salad ingredients. Toss.
- Divide the salad among individual bowls and serve with more dressing on the side.
